1 tablespoon vegetable oil
2 large onions, peeled and sliced
4 cups low-sodium chicken or vegetable broth
1 cup lentils, dry
½ cup whole grain brown rice
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped cilantro (optional)
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
Heat the oil in a large saucepan on medium high heat.
3
Cook onions in the skillet until lightly golden brown.
4
Pour in broth, lentils, rice, salt and pepper.
5
Cover and bring to a boil. Reduce the heat and cook very slowly for about 30-35 minutes or until the lentils and rice are tender. Serve in a bowl. Top with chopped cilantro.
6
Serve immediately.
Ingredients
1 tablespoon vegetable oil
2 large onions, peeled and sliced
4 cups low-sodium chicken or vegetable broth
1 cup lentils, dry
½ cup whole grain brown rice
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped cilantro (optional)